Tagliatelle with Short Rib Ragù

180Serves 4-6

Heat the olive oil in a large, heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set it aside. Add the short ribs to the pan and cook until browned on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley, garlic, tomatoes, and tomato paste in a food processor and pulse until finely chopped.

Once the short ribs are browned, add the minced vegetables to the pot along with the pancetta and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour and 15 minutes.

Remove the lid and simmer for another hour and 30 minutes, stirring occasionally. Using a slotted spoon, lift out the short ribs and let cool briefly on a plate. Shred the meat and return it to the pot, discarding the bones and the bay leaf. Add ½ teaspoon salt and ¾ teaspoon pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot with the short rib ragù and stir to combine. If needed, add the reserved pasta liquid ¼ cup at a time to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings, and serve immediately.

Tagliatelle with Short Rib Ragù

By: Giada De Laurentiis

Jan 31, 2017

Although this dish takes three hours to make, I promise you its so worth it. The short ribs become so incredibly tender and moist, they fall off the bone. Its the kind of meal you will dream about on a snowy night. The twist here is the shaved bittersweet chocolate, which gives the dish a sweet and savory yet extremely subtle component. You can leave it out, but trust me when I tell you its the element everyone will be talking about when they taste this.

Although this dish takes three hours to make, I promise you its so worth it. The short ribs become so incredibly tender and moist, they fall off the bone. Its the kind of meal you will dream about on a snowy night. The twist here is the shaved bittersweet chocolate, which gives the dish a sweet and savory yet extremely subtle component. You can leave it out, but trust me when I tell you its the element everyone will be talking about when they taste this.

Tagliatelle with Short Rib Ragù

Prep Time

30
minutes

Cook Time

150
minutes

Total Time

180
minutes

Cooking Level

Expert

Serving size:

Serves 4-6

Ingredients:

3 tablespoons olive oil

2 ounces pancetta, chopped (about ½ cup)

2½ pounds short ribs

Salt and freshly ground black pepper

¼ cup all-purpose flour

1 medium onion, chopped

1 carrot, peeled and chopped

½ cup fresh flat-leaf parsley leaves

2 garlic cloves

1 (14.5 ounce) can tomatoes (whole or diced)

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 teaspoon dried thyme

½ teaspoon dried oregano

1 bay leaf

2½ cups beef broth

¾ cup red wine

1 pound fresh or dried tagliatelle

4 to 6 teaspoons shaved bittersweet chocolate

Instructions:

Heat the olive oil in a large, heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set it aside. Add the short ribs to the pan and cook until browned on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley, garlic, tomatoes, and tomato paste in a food processor and pulse until finely chopped.

Once the short ribs are browned, add the minced vegetables to the pot along with the pancetta and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour and 15 minutes.

Remove the lid and simmer for another hour and 30 minutes, stirring occasionally. Using a slotted spoon, lift out the short ribs and let cool briefly on a plate. Shred the meat and return it to the pot, discarding the bones and the bay leaf. Add ½ teaspoon salt and ¾ teaspoon pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot with the short rib ragù and stir to combine. If needed, add the reserved pasta liquid ¼ cup at a time to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings, and serve immediately.

Nut Free

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

Related Articles

I made this for my husband a few years ago, needless to say it is his favorite. We have a new baby so Valentine’s Day is going to be an at home event this year and this is on the menu - - he can’t wait!! Another one of your fabulous recipes Giada! You help this Irish girl impress her Italian husband😊

2/9/17 – 10:11AM

Join Club G

Sign up for FREE to receive exclusive recipes, news, videos, merchandise, products and more!! You will also receive the Official Giadzy Newsletter and access to post in the Club G fan community!